Potato and kuttu flour tikki stuffed with minty sabudana

Name: Potato and kuttu flour tikki stuffed with minty sabudana
Total time: 2400 s
Yield: 2 people
Cuisine: Indian
Ingredients: 3 Boiled potatoes (grated); 1 tsp Salt; 2 tbsp Kuttu flour; 1/2 cup Sama rice powder; 3 tbsp Sabudana (soaked in water for 2 hours); 1/2 tsp Salt; 1/4 tsp Black pepper powder; 7-8 Mint leaves (chopped); 1 Green chilli (finely chopped); 2 tbsp Roasted peanuts; 1 tbsp Lemon juice; Oil for shallow frying

Kalpana Rai @cook_26263526

Ghaziabad

#Mh
This falhari tikki is very tasty.It has the goodness of mint and green chilli along with sabudana .There is a nutty flavour of the peanuts.

Kalpana Rai @cook_26263526

Ghaziabad

#Mh
This falhari tikki is very tasty.It has the goodness of mint and green chilli along with sabudana .There is a nutty flavour of the peanuts.

Saved

Ingredients

40 min.

2 people

3Boiled potatoes (grated)
1 tspSalt
2 tbspKuttu flour
1/2 cupSama rice powder
For the filling
3 tbspSabudana (soaked in water for 2 hours)
1/2 tspSalt
1/4 tspBlack pepper powder
7-8Mint leaves (chopped)
1 Green chilli (finely chopped)
2 tbspRoasted peanuts
1 tbspLemon juice
Oil for shallow frying

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Steps

40 min.

1

Heat 1 tb.sp. oil in a pan,add salt, black pepper and sabudana.Mix it well.Cook it for 4-5 min.or until sabudana becomes transparent.Let it cool.
2

Mix sabudana,mint leaves, green chilli,peanuts and lemon juice.Keep it aside.
3

Mix potato and salt.Divide this mixture into 6 portions.Grease your hands,make a ball,flatten it and fill it with sabudana mixture.Close from all the sides and make a tikki.Prepare all the tikkis loke this.
4

Take rice flour on a plate,coat all the tikkis with rice flour.
5

Heat a pan or tawa,grease it with oil. Shallow fry all the tikkis on medium heat until golden brown on both the sides.
6

Your delicious tikki is ready to serve.Serve it hot with potato raita.

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Cooksnaps

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Kalpana Rai @cook_26263526

on March 09, 2024 12:39

Ghaziabad

I'm a passionate and experimental cook with extensive cooking exposure. Most of my recipes are inherited from my mother and have a twist of my cooking exposure.